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REAL BBQ Tofu

What you need: 

500g firm organic tofu (NOT silken)
3 teaspoons of vegetable stock powder
3 tablespoons of light soy sauce
olive oil
vinegar
fresh herbs (I recommend lemon thyme and rosemary)
freshly ground black pepper
2 cloves of garlic
hot water
cold water

What you do: 

Freeze, thaw, wash and drain tofu. Slice the tofu into steaks (I recommend 1/2 to 1cm thickness) and set aside.
Roughly chop the garlic making sure not to cut it too finely or it will burn on the hot plate.
Add the garlic, stock powder, soy sauce, a small dash of both olive oil and vinegar, a few good grinds of the pepper grinder, roughly chopped herbs to taste to a large container.
Add enough hot water to dissolve the stock. Add around half a cup of cold water and stir.
Place tofu steaks into the container and add enough cold water to just cover the tofu. Give it a bit of a swish around and put it in the fridge for at least 1 hour to marinade.
Place tofu onto a hot, oiled BBQ plate and cook to your liking. You must remember to spoon the marinade over the tofu regularly as you cook it to prevent it drying out and to add more flavour...I usually end up using all the marinade by the time I've finishe'd cooking. Great with salad. Enjoy!
P.S. Try adding the juice of 1/2 a lime and some fresh chilli, or a dash of good vegan red wine. :)

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Cristybel- I'm also in Mexico and I've found firm at Costco recently. Mega sometimes carries a very firm tofu (2 small rectangles instead of one block) that is usually kept in the cheese section.  Good luck.

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What can I do if have access only to silken tofu? I live in Mexico and I've looked around, but all I've found is silken firm and extra firm tofu. Could that work for this recipe, too?

I dont think silken would work... it would be really slimy and gross... i would just skip this recipe if that's all u have :(

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What can I do if have access only to silken tofu? I live in Mexico and I've looked around, but all I've found is silken firm and extra firm tofu. Could that work for this recipe, too?

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